Vegetarian Bitterleaf Soup
Discover the vibrant flavors of Vegetarian Bitterleaf Soup, a plant-based spin on the beloved West African classic! This hearty and aromatic dish combines the earthy bitterness of fresh bitter leaves with the mild sweetness of spinach and umami-packed mushrooms, all simmered in a rich vegetable stock infused with palm oil, garlic, and ginger. Ground ogbono seeds lend a thick, velvety texture, while crayfish powder and pepper add a delightful depth of flavor. Perfect for vegans or anyone seeking a wholesome and nutrient-rich meal, this soup is ready in just over an hour and pairs beautifully with rice, plantains, or traditional swallow like fufu. Packed with bold, authentic African ingredients and spices, Vegetarian Bitterleaf Soup is a warm, comforting takeover on the traditional recipe that’s sure to captivate your taste buds!
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Recipe Information
Ingredients
- 300 grams bitter leaves
- 200 grams fresh spinach
- 250 grams mushrooms
- 1 liters vegetable stock
- 100 milliliters palm oil
- 1 large onion
- 3 garlic cloves
- 1 tablespoon ginger
- 2 tablespoons crayfish powder
- 3 tablespoons ground ogbono seeds
- 1 teaspoon ground pepper
- 1 teaspoon salt
- 1 bouillon cube
Instructions
Begin by washing the bitter leaves thoroughly in clean water to reduce bitterness. Repeat the washing process until you achieve a desired level of bitterness.
Slice the mushrooms and keep them aside. Wash and shred the spinach.
Chop the onion and mince the garlic and ginger.
In a large pot, heat palm oil over medium heat. Add chopped onions and sauté until they become translucent.
Stir in the minced garlic and ginger, cooking for another minute.
Add the sliced mushrooms to the pot and sauté until they start to release moisture.
Dissolve the bouillon cube in a small amount of warm water and pour into the pot. Stir well.
Introduce the ground ogbono seeds into the pot, stirring continuously to prevent lumps from forming.
Slowly add the vegetable stock, stirring to combine with the ogbono paste.
Mix in the crayfish powder, ground pepper, and salt. Allow the mixture to come to a gentle boil.
Add the washed bitter leaves and let the soup simmer for about 10 minutes.
Fold in the spinach and cook for another 5 minutes, ensuring the leaves are well incorporated.
Taste and adjust seasoning if necessary.
Serve hot, optionally accompanied by a side of rice, plantains, or traditional swallow like fufu.
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.4 g | 159% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 6458 mg | 281% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 31.8 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1081 mg | 83% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 4591 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
